ARBUCKLE DINING PAVILION SERVERY

Measured pepperoni pizza, mediterranean chicken, cous cous, onion rings, fries below 135F on hot plate counter and yogurt/dill sauce at 50F in ice bath at front servery. [CA] Maintain potentially hazardous foods 135F and above or 41F and below. [COS] Food time marked and will be discarded within 4 hours (2 pm). Note- discussed with Chef to add these stations to their Time as a Public Health Control log book or time mark on sneeze guard with date and time 11a-2p.

Measured water at hand sink next to pizza station at 96F. [CA] Maintain a minimum of 100-108F water temp for automatic combination faucets.